Gitweero : Matoke and Matumbo

Today’s recipe is a special one, it’s reminiscent of my childhood. It’s something my mother used to cook for us. I recently made this on my instastories and from the interactions I got I learnt that a number also ate this when younger.

So, what is Gitweero? For starters, this meal has different names depending on the community for example in the Meru tribe, I’ve learnt of three different names, Gitweero in KiChuka, Rumonde in KiImenti and Turigu twa Matumbo in certain parts of Meru.

Gitweero is a mixed dish made with matumbo (tripe) and matoke (cooking bananas). In my community, it’s mashed to make a thick stew of sorts which I think explains why it’s called gitweero. This dish is also similar to Katogo made in Uganda and Mtori from Tanzania.

Gitweero

Gitweero is very easy to prepare and only time consuming part is the cooking of matumbo. Matumbo is a tough cut of meat and needs to be boiled first for it to get tender. Matumbo is also an economical way to incorporate meat in one’s diet as it is a cheaper cut of meat.

Depending on where you buy your matumbo, you’ll need to wash it thoroughly before anything else. To boil the matumbo, I used a pressure cooker but you can use a jiko or electric pressure cooker.

If you don’t eat matumbo, it can be substituted for beef or goat meat.

boiled matumbo

The rest of the ingredients are cooking bananas, potatoes, carrots, onion, garlic and ginger.

I love using cumin seeds in my cooking and for this dish I started by dry roasting them in my dutch oven.

Once nice and fragrant, I added some oil to cook the onions. The aim here is to build the base of the dish. Once onions are cooked, it’s garlic and ginger which is cooked for a few seconds until fragrant then the addition of spices.

The base has the spices and tomatoes cooked down.

The base

Now, add the boiled matumbo then the other ingredients.

Since the matumbo is already boiled the rest won’t take long to cook. Add beef stock or water to slightly cover everything then bring to a boil. Once boiled reduce the heat and allow to simmer gently for 12-15 minutes or until fully cooked.

At this point, you can mash as my mother did or serve as is.

I’m curious, have you ever eaten this? Is something similar made in your community, I’d love to read about it, do leave me a comment.

Gitweero : Matoke and Matumbo

See Detailed Nutrition Info on

    For boiling matumbo

  • 1/2 kg matumbo
  • 2 bay leaves
  • Salt
  • Black peppercorns
  • Red chillies, optional
  • For the meal

  • 1 tablespoon cumin seeds
  • 3 tablespoons vegetable oil]
  • 2 medium sized onions, chopped
  • 1 whole garlic head, crushed
  • 1 inch thick ginger, crushed
  • 1 1/2 tablespoons garam masala
  • 1/2 tablespoon paprika
  • Black pepper
  • 3-4 medium tomatoes, diced
  • 6-8 medium green cooking bananas, peeled and cut into 1 inch thick rounds
  • 4 medium potatoes, peeled and quartered
  • 2 large carrots, slices into 1 inch thick rounds
  • Beef stock or water
  • 2 rosemary twigs, optional
  • Dhania for garnish, optional

Instructions

In a pressure cooker or using a jiko, boil matumbo until tender.

In a large sufuria add cumin seeds and dry roast on medium heat until fragrant.

Add oil and onions and cook for 3-5 minutes or until translucent.

Stir in garlic and ginger and for 30 seconds.

Add garam masala, paprika and black pepper.

Add tomatoes and allow to cook until softened.

Add boiled matumbo and stir. to mix.

Add green bananas, potatoes, carrots, rosemary if using and enough beef stock or water to slightly cover. Bring to a boil,

Reduce heat to medium low and simmer for 12-15 minutes or until done.

Once done, you can mash or serve as is.

Add chopped dhania and turn of the heat.

 

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